Ingrédients pour Layered Walnut Pumpkin Pie
- 1 cup walnuts
- Unflavored Gelatin
- Cold Water
- 1 (15 ounce) can pumpkin puree
- 1/2 cup granulated sugar + 2 tablespoons granulated sugar + 2 tablespoons granulated sugar
- 1 cup milk
- Eggs
- 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, a dash of ground nutmeg
- a pinch of salt
- Vanilla
- 1 cup heavy whipping cream
- Pie Crusts
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Comment préparer Layered Walnut Pumpkin Pie
- Finely chop 1 cup of walnuts and set aside.
- Sprinkle 1 tablespoon of unflavored gelatin over 1/4 cup cold water in a 2-quart saucepan and let it bloom for 5 minutes.
- Stir in 1 (15 ounce) can pumpkin puree, 1/2 cup granulated sugar, 1 cup milk, 2 large egg yolks lightly beaten, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, a dash of ground nutmeg, and a pinch of salt.
- Heat over medium heat, stirring constantly, just until the mixture comes to a boil.
- Reduce heat to low and simmer for 5 minutes, stirring continuously.
- Remove from heat and let cool completely.
- Refrigerate until the mixture begins to thicken slightly (about 30-45 minutes).
- In a clean bowl, beat 2 large egg whites with an electric mixer until soft peaks form.
- Gradually add 2 tablespoons granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the whipped egg whites and the chopped walnuts into the cooled pumpkin mixture.
- In another bowl, beat 1 cup heavy whipping cream with 2 tablespoons granulated sugar until stiff peaks form.
- Pour half of the pumpkin mixture into a 9-inch prepared pie crust and spread evenly.
- Top with 3/4 of the whipped cream, spreading evenly.
- Top with the remaining pumpkin filling.
- Decorate with the remaining whipped cream and walnut halves.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
110g
Fat
67g
Carbs
14g
